Go Back

Creamy Baked Chicken Breasts

Creamy baked chicken breasts with a cream of chicken soup and sour cream sauce that turns golden and bubbly as it bakes. Each tender breast sits in thick, spoonable cream sauce—an easy baked chicken dinner that feels like a simple chicken casserole.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp onion powder to taste
Creamy sauce
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 1 packet (1 oz) ranch seasoning mix
  • 1 tsp garlic powder
  • 0.5 cup Parmesan cheese, grated
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
  2. Season chicken breasts on both sides with salt, pepper, garlic powder, and onion powder, then place them in the prepared baking dish.
Make sauce and bake
  1. Whisk together cream of chicken soup, sour cream, mayonnaise, ranch seasoning mix, and 1 teaspoon garlic powder until smooth.
  2. Pour the cream sauce evenly over the chicken, coating completely so the breasts are covered.
  3. Top with grated Parmesan cheese, then bake for 28–32 minutes at 375°F until the sauce is bubbly and golden and the chicken reaches 165°F.
Serve
  1. Garnish with fresh parsley and serve over pasta or rice.

Notes

For the thickest sauce, fully coat the chicken with the sour-cream mixture and don’t stir once it goes in the oven. Refrigerate leftovers in an airtight container up to 3–4 days; freeze for up to 2 months (best texture after reheating gently). For a lower-fat option, swap the mayonnaise for light mayonnaise and use reduced-fat sour cream while keeping bake time the same.